Cranberry Cornmeal Cookies

If ever there was a Thanksgiving cookie, this is it. Cornmeal adds both crunch and color, a fine counterpoint to tart, red, chewy bits of cranberry.  

1 (18.25-ounce) package yellow cake mix 
2/3 cup plain yellow cornmeal 
1/3 cup vegetable oil 
2 large eggs 
1 tablespoon grated lemon or orange zest 
1 1/4 cups sweetened dried cranberries, chopped  

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.  
Place half of the cake mix in a large mixing bowl along with the cornmeal, oil, eggs, and zest. Blend with an electric mixer set on medi­um-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and dried cran­berries with a wooden spoon until all dry in­gredients are moistened. 

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.  
Bake for 9–12 minutes or until set at edg­es and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely. Makes about 48 cookies. 

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